Pastry for Empanadas

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15 minutes 8 empanadas Print RecipeEmail Recipe


2cupall-purpose flour
2⁄3cupvegetable shortening (cold)
 dashhot red pepper sauce
5tablespooncold water


Combine flour and salt in large mixing bowl. Cut in shortening until mixture resembles coarse meal. Stir red pepper sauce into water; sprinkle over flour mixture, 1 tablespoon at a time, mixing constantly with fork until mixture cleans sides of bowl. Turn dough onto lightly floured surface, knead briefly into ball. Flour dough lightly; refrigerate, covered, 1 hour.

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